Enjoy this aromatic and flavorful Kabsa as a centerpiece for your festive gatherings or as a comforting family meal. Its rich history and delightful taste make it a cherished dish across cultures.
Kabsa is more than just a dish—it’s a symbol of hospitality and celebration across the Arabian Peninsula. Often regarded as Saudi Arabia’s national dish, Kabsa is a fragrant rice and meat medley infused with a rich blend of spices like cardamom, cinnamon, dried lime, and bay leaves. Traditionally served during festive occasions such as Eid, weddings, and family gatherings, this dish brings people together around a shared meal.
There are some steps in this recipe which I have marked as optional. Depending on the occasion, you can keep it simple or go the extra mile to make it festive. If you are short of time, the optional steps can totally be skipped.
Ingredients
- 60ml (4 Tbsp) olive oil
- 2 medium (240g) onion
- 2 medium carrots (200g)- finely grated
- 2 tbsp concentrated tomato paste
- Ground spices: 1/8 tsp nutmeg, 1/2 tsp turmeric, 1/2 tsp cinnamon, 1/2 tsp black pepper, 1 tsp cumin, 1 tsp coriander
- 1 kg beef (cut in big chunks)
- Whole spices: 3 dried lime, 2 star anise, 4 green cardamom, 1 cinnamon stick, 3 bay leaves, 6 cloves
- 2 tsp salt
- 700ml water
- 500g basmati rice (soaked for 30 minutes)
For garnishing (optional):
- 30g almonds
- 30g cashews
- 30g pinenuts
- 30g raisins
- Fresh parsley (chopped)
For the daqoos (sauce):
- 2 tomatoes (200g)
- 1-2 green chili
- 2 garlic cloves
- A handful (5g) parsley
- 1/2 lemon (juiced)
- 1/2 tsp cumin
- 1/2 tsp salt
Instructions
1. Sauté Aromatics
In a large pot, heat the oil over medium heat. Add the chopped onion and grated carrots, sautéing until the vegetable get a golden tint.
2. Build the Base
Stir in the tomato paste and the ground spices. Sauté for about 3 minutes. Add a splash of water so it doesn’t burn.
3. Add beef and whole spices
Place the beef pieces into the pot and add the whole spices. Mix to coat the meat with the wet mixture and saute for about 5 minutes, until the meat changes it’s color.
4. Add water and simmer
Add salt and water. Bring it to a boil, then cover with a lid and simmer to prepare a broth. Let it cook until the beef is fully cooked but not falling apart. It will take between 1.5 to 2 hours in a regular pot. You can save time by using an instant pot (instructions included below).
5. Fry Garnishes (Optional)
While the beef simmers, fry the nuts and raisins with a little oil in a skillet over medium heat until golden. Set aside.
6. Cook the Rice
Remove the cooked beef pieces from the pot and set aside. Add the soaked and drained basmati rice to the pot, ensuring the liquid covers the rice by about 1 inch; add more water if necessary. Also taste some broth and add more salt if needed. Bring to a boil, then reduce heat to low, cover, and cook for 15–20 minutes, or until the rice is tender and the liquid is absorbed.
7. Bake the Beef (optional)
To get a caramelized crust, you can arrange the beef in an oven tray, brush it with some of the broth and bake for about 10 minutes on 180°C.
8. Assemble and Serve
Fluff the rice with a fork and transfer to a large serving platter. Arrange the beef pieces on top and garnish with the fried nuts, raisins, and chopped parsley. Serve hot with daqoos.
9. Make Daqoos (optional)
To make the daqoos, roughly blend the ingredients together to make a coarse mixture. It is kept chunky and is not smooth.
FAQs
Q: Can I use lamb or chicken instead of beef?
A: Absolutely! Kabsa is versatile and can be made with lamb, chicken, or veal. Adjust cooking times accordingly to ensure the meat is tender.
Q: What is dried lime, and where can I find it?
A: Dried lime, or loomi, is an ingredient used in Middle Eastern cooking to add a tangy, slightly fermented flavor. You can find it in Middle Eastern grocery stores, sometimes at Turkish stores or online.
Q: Can I make Kabsa in an Instant Pot?
A: Yes! Use the sauté function to prepare the aromatics and brown the beef. Add the remaining ingredients, seal the lid, and cook on high pressure for 40-50 minutes. Allow natural pressure release for 10 minutes, then quick release. Remove the beef, add the rice, and cook on high pressure for 5 minutes with a quick release. The quantity of water provided in the recipe will have to be reduced by about 25%.
Q: How do I prevent the rice from becoming mushy?
A: Ensure you rinse and soak the basmati rice before cooking to remove excess starch. Also, measure the liquid accurately—typically, a 1:1.5 ratio of rice to liquid works well.
Beef Kabsa (with daqoos)
Ingredients
Method
- In a large pot, heat the oil over medium heat. Add the chopped onion and grated carrots, sautéing until the vegetable get a golden tint.Instant pot: Use sauté mode for this step.
- Stir in the tomato paste and the ground spices. Sauté for about 3 minutes. Add a splash of water so it doesn’t burn.
- Place the beef pieces into the pot and add the whole spices. Mix to coat the meat with the mixture and saute for about 5 minutes, until the meat changes it’s color.
- Add salt and water. Bring it to a boil, then cover with a lid and simmer to prepare abroth. Let it cook until the beef is fully cooked but not falling apart. It will take between 1.5 to 2 hours in a regular pot. Instant pot: Add 250ml of water and cook on high pressure for 40-50 minutes (depending on the cut of your meat).
- (Optional) While the beef cooks, fry the nuts and raisins with a little oil in a skillet over medium heat until golden. Set aside.
- Remove the cooked beef pieces from the pot and set aside. Add the soaked and drained basmati rice to the pot, ensuring the liquid covers the rice by about 1 inch;add more water if necessary. Also taste some broth and add more salt if needed. Bring to a boil, then reduce heat to low, cover, and cook for 15–20 minutes, or until the rice is tender and the liquid is absorbed.Instant pot: After adding rice, cook on high pressure for 5 minutes.
- (Optional) To get a caramelized crust, you can arrange the beef in an oven tray, brush it with some of the broth and bake for about 10 minutes on 180°C.
- Fluff the rice with a fork and transfer to a large serving platter. Arrange the beef pieces on top and garnish with the fried nuts, raisins, and chopped parsley. Serve hot with daqoos.
- To make the daqoos, roughly blend the ingredients together to make a coarse mixture. It is kept chunky and is not smooth.